I made Aunt Loretta’s chicken last night and I just can’t resist taking the time today on my day off to share it with you because it was just so incredibly moist, tender, and flavorful. Oh, and EASY! You see, Aunt Loretta is a fabulous Italian cook in our family and I’ve learned many cooking tips and recipes from her in the past 30 years. I remember falling in love with not only her nephew, but her chicken years ago 😆 . I never got the written recipe from her ( I will do that next time I see her), but my husband and I have come up with our own version that really comes very close to hers. So, now you know why we call it “Chicken Loretta”.
(UPDATE: you can cook this chicken in an air fryer too! Set to 350 degrees and cook for approximately 15 minutes until it reaches 165 degrees internally. I actually prefer this method now.)
You will find this to be one of the easiest (and affordable) chicken dishes you will ever create for your family and everyone will be asking how you did it. We use boneless, skinless chicken thighs. This may be scary for some folks because they are afraid that their is too much fat in chicken thighs. Well, we take care of that by cutting off the fat before we cook it, and remember these are already skinless. The remaining fat “melts” away as you cook it. Trust me! Also note that chicken thighs are one of the best cuts of meat at a lower price than dried out expensive chicken breasts.
The above photo shows 10 boneless, skinless chicken thighs after I trimmed all of the extra fat from each one. Then I got them all snug in a sprayed pan right before I brushed them with mayo. The mayo will add incredible flavor.
Above is how they look after everything has been sprinkled on top before they slide into the oven for 45 minutes.